Saag Curry with Tomato and Peppers

Name: Saag Curry with Tomato and Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp sunflower oil; 1 onion; 1 green pepper; 2 carrots; 100 g fresh spinach; 1 garlic clove; 1 canned tomato; 1 tsp cumin; 1 tsp turmeric; 1 tsp garam masala powder; 1 tsp Madras curry powder; 1 tsp ground ginger; 25 g fresh coriander; salt; ground black pepper

Green pepper, tomato and carrots simmered on the stove and spiced with curry powder and clove for a South Asian curry.

1 hr · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
Heat the oil in a wok/large based pan and fry the onion, pepper and carrots on a medium heat for around 7 minutes or until the onions are translucent.
7 min
2
Turning the heat up, add the spices and the garlic at cook for a further minute whilst stirring the pan.
3
Add the tinned tomatoes, and simmer for 20 minutes. Season with a pinch of salt and ground black pepper.
20 min
4
Add the spinach to the pan. Don't worry if the spinach doesn't fit in the pan right away, it will wilt after a few minutes. Keep stirring until all of the spinach has wilted and mixed in with the rest of the curry mixture.
5
Cook for a further 10 minutes on a low heat. At the end, add the coriander and stir. Serve with Chapati, Naan or your rice of choice.
10 min